bouillabaisse on a plate

Ingredients

• 1/4 cup julienned leeks
• 1/4 cup thinly julienned green onions, green and white parts
• 3 cups cherry tomatoes, halved
• 1/4 cup julienned fennel
• 1 medium orange, juiced and minced zest
• 1/2 pound monkfish or tilapia fillets
• 2 cups fish stock
• 1/2 pound small bay scallops
• 1/2 pound cooked dungeness or king crab meat
• 1 large lobster, cooked, meat removed
• 1/2 pound cooked shrimp, cleaned and deveined
• 1/4 pound scooked and shelled mussels
• 1/2 pound cooked and shelled small clams
• 1/2 pound cooked and chopped calamari rings and tentacles
• 1 teaspoon chopped fresh thyme
• 1/2 cup white wine
• 1/4 cup lemon juice
• 3 medium cloves, fresh garlic smashed and minced
• 1/2 teaspoon flaked or sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 large hardboiled eggs, chopped
• 1/4 cup extra virgin olive oil
• 1/2 ounce saffron threads (optional)
• 2 - heads romaine lettuce, washed and separated
• 2 large lemons, quartered, seeds removed